Preparation

Preheat oven to 325°F. Sauté bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Season beef generously with salt and pepper; coat with 1/3 cup flour, using all of flour. Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch. Transfer meat to large bowl. Add onions and carrots to same pot and sauté until light brown, about 6 minutes. Add garlic and sauté 1 minute. Transfer vegetables to bowl with beef.

Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper. Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead. Cover and chill.) Rewarm over low heat before serving.

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Recent Review

This is really good. The recipe doesn't say whether to add back the cooked bacon. I added it back at the very end along with the reduced cooking liquid. I didn't have fresh thyme, so I used dried. I had brandy, not cognac. And I used a reasonably good but not too expensive Pinot Noir, which I think is pretty much the same as burgundy. My chuck was well-marbled which probably helped the flavor and made the pieces of beef more tender. I served it with mashed potatoes and peas. It's a really yummy meal, and reasonably easy to make considering how good it tastes.